Is it safe to use baking soda as meat tenderizer?
Online Answer
This may sound weird, but stay with us. As Cook's Illustrated explains, baking soda alkalizes the meat's surface, making it harder for the proteins to bond and thereby keeping the meat tenderer when cooked. ③ Rinse the meat thoroughly to remove all the baking soda. ...
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You can also use baking soda to tenderize chicken and pork. ... Baking soda is also used a lot on meat and poultry for stir-frys. The general rule is 1 teaspoon baking soda per pound of meat when using it as a tenderizer. For individual tender steaks, like a rib-eye, stick to a marinade or a commercial meat tenderizer.
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Drinking small amounts of baking soda is not usually dangerous. In adults, this can provide short-term relief from indigestion. However, drinking large amounts of baking soda is dangerous, and it is not suitable for long-term use, use during pregnancy, or use in children.
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This causes the heat inside the oven to be drier and more evenly distributed, so dishes cooked with convection will cook about 25 percent faster than those on your oven's conventional bake setting. In addition to saving time, this makes convection cooking slightly more energy-efficient.
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I save some time when cooking these chicken drumsticks by pre-boiling them before they go into the oven. ... I find that boiling the chicken just a few minutes before baking cuts time, and most importantly, it assures that the chicken is completely cooked.
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Use ¾ tsp baking soda for every 8 oz chicken. Mix well to ensure that all the chicken pieces are coated with the baking soda. Place in the refrigerator for about 30 minutes. Rinse well, and dry with towel paper..
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